Here's the menu:
Jen~ PW Pork Roast with Apples and Onions (because I love my Dutch Oven and anything that comes out of it!)
http://thepioneerwoman.com/cooking/pork-roast-with-apples-and-onions/
*** UPDATE: I MADE THIS AND IT WASN'T THAT GREAT....
GOING TO MAKE THIS INSTEAD...
Spinach/Feta Stuffed Chicken
http://allrecipes.com/recipe/8551/spinach-stuffed-chicken-breasts/
Kati~ Pumpkin Soup (because I had it at an Octoberfest party and can't stop thinking about it!)
I will email the recipe to you as well!
Kürbissuppe –
German Pumpkin Soup
Ingredients
1/4 cup (1/2 stick) butter
1 small onion, chopped
1 clove garlic, finely chopped
2 teaspoons packed brown sugar
1 can (14.5 oz) chicken broth
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (15 oz) canned pumpkin
1 can (12 oz) evaporated milk
(Carnation, not sweetened condensed)
1/8 teaspoon ground cinnamon
Melt butter in large saucepan over medium heat. Add onion,
garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt
and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook,
stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and
cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.
Use an immersion blender to blend until smooth (or transfer
mixture to food processor or blender in batches, if necessary). Return to
saucepan. Serve warm.
It’s great topped with crème fraiche and cracked pepper. I
also sometimes “fry” fresh sage leaves in olive oil and drizzle the oil over
the soup.
http://thepioneerwoman.com/cooking/cheddar-chive-drop-biscuits/
Whitney~ Ina Garten Roasted Vegetables
http://www.foodnetwork.com/recipes/ina-garten/roasted-winter-vegetables-recipe.html
Emily~ Pumpkin Butterscotch Bars
http://www.skinnytaste.com/skinny-pumpkin-butterscotch-bars/
